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Antipasto Salad

I received the recipe for this cool antipasto salad from longtime friends. A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year. —Brenda Novak, New Holland, Pennsylvania
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10 servings


  • 3 cups uncooked tricolor spiral pasta
  • 4 ounces provolone cheese, cubed
  • 4 ounces sliced pepperoni, quartered
  • 4 ounces hard salami, cubed
  • 1 medium green pepper, diced
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup olive oil
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes.
  • In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.
Nutrition Facts
3/4 cup: 303 calories, 19g fat (6g saturated fat), 28mg cholesterol, 720mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 11g protein.

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  • Big_Dan
    Jul 7, 2014

    pretty good stuff, but i had to add my personal touch to it, and put in a little diced prosciutto, and used sun dried tomatoes instead of the cherry tomatoes.

  • meliss.beyer
    Sep 25, 2013

    This recipe was quick and easy but had so much variety. There was something that everyone liked included in the recipe.

  • recipehound54
    Jun 22, 2013

    This has been a potluck favorite of mine for years. I use a 12-oz box of pasta, which is a little more than the recipe calls for, and it doesn't make a difference. I just finished making the latest batch and put the dressing ingredients in a Ziploc bag rather than in a jar. What slick trick! No messy jar to wash; I scooped a little of the salad mixture into the bag to "scrape" out the last of the dressing in the bag. Delicious salad that keeps well!!

  • chandra_24
    Jan 21, 2013

    This recipe was a great break from the normal chicken, beef, pork recipe's I usually stick to. My fiance' loved the salad and asked me to make it again! The leftovers kept great for about 2 days and so we ate it all up for lunches and even snacks! Recommended for sure!

  • trula609
    Jun 15, 2012

    Yum! My family loves this! I have substituted the provalone with feta cheese and added some chopped garlic to the dressing. It's a great recipe to add your own personal touch.

  • FriendsFan22
    Jul 29, 2011

    Everyone loves this recipe. The dressing is easy and tastes much better than something store bought! This is a go to party pleaser!

  • valanddansmith
    Jul 11, 2011

    I've made this many times - it's sooo good!!!!

  • LadyMacKeltar
    Mar 11, 2011

    Very good. Has become a favorite in my family.

  • briandean
    Nov 15, 2009

    I made this for a work potluck and it was super good. I don't nomally make things so high in fat, but who can resist salami and pepporoni? Everyone loved it and I'm making it again for our Thanksgiving get together. The best part is you can make it the night before, and it's so flavorful and pretty.

  • amychris1
    Aug 29, 2009

    This is a great salad. I add a T. of pesto in the dressing as I shake it up before adding. I make colored fusilli for the pasta. Also, it's a great way to use up veggies from the garden. I was able to cut up a zucchini and use steamed green beans in the salad this week. This was a great way to use up garden veggies. Amy